Solyanka – Russian meat soup with vinegar cucumber and potato

Solyanka - Russian meat soup with vinegar cucumber and potato

Rassolnik with pickles without meat – Russian soups

Solyanka - Russian meat soup with vinegar cucumber and potato

Solyanka - Russian meat soup

The classic solyanka with smoked meat and pickles in a different variant - with potatoes. The potatoes make the soup heartier and thicker and slightly soften the savory taste of the smoked meat and pickles.

Please rate this recipe

5 from 2 votes
Prep Time 40 mins
Cook Time 4 hrs
Total Time 4 hrs 40 mins
Course Soup
Cuisine Russian recipes
Servings 6 person
Calories 483 kcal


  • 500 g beef on the bone
  • l water
  • 1 onion
  • 1 carrot
  • 350 g pickles
  • 2 cloves garlic
  • 3 tablespoons vegetable oil
  • 3 tbsp. tomato paste
  • 5-6 tbsp. pickle brine
  • 3-4 potatoes
  • 200-300 g sausage
  • 200-300 g sausage smoked
  • 200-300 g chicken smoked
  • 200 g olives black pitted
  • 1-2 bay leaf
  • Salt to taste
  • Black pepper to taste
  • 1 lemon
  • ¼ bunch parsley
  • ¼ bunch dill


  • Place the beef in a saucepan, pour cold water over the meat and bring to a boil.
  • Remove the foam formed on the surface.
  • Boil the broth for 2-3 hours.
  • Peel the onion and cut into small cubes.
  • Peel carrot and cut into thin slices or grate on a coarse grater.
  • Cut the pickles into small cubes.
  • Peel and finely chop the garlic.
  • Heat half of the vegetable oil in a frying pan.
  • Sauté the onion for 2 to 3 minutes.
  • Add the carrots, stir and cook for another 3-4 minutes.
  • Add garlic, pickles and tomato paste to the vegetables, stir and fry for 3-4 minutes.
  • To the vegetables, add 50 ml of broth and the pickle brine, stir and simmer for 10-15 minutes. After that, strain the broth.
  • Allow the beef to cool slightly.
  • Separate the meat from the bones and cut into small pieces.
  • Peel potatoes, cut into small cubes and add to the boiling broth along with the meat. Cook for 10-15 minutes.
  • Cut sausage, sausages and chicken into small pieces, cut olives into circles.
  • Heat the other half of the oil in a frying pan.
  • Fry the smoked meat for about 4 minutes until golden brown.
  • When potatoes are soft, add bay leaf, steamed vegetables, smoked meat and olives to the pot.
  • Bring the soup to a boil and simmer for 10-15 minutes.
  • Taste and season with salt and pepper.
  • Cut the lemon into thin slices.
  • Chop the parsley and dill.
  • Pour the soup into plates and add the lemon slices and herbs.


  • Cooking pot
  • Spoon
  • Knife
  • cutting board
  • Slotted spoon
  • Grater, coarse (optional)
  • Frying pan
  • Colander
  • Plate


Calories: 483kcalCarbohydrates: 28gProtein: 20gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 68mgSodium: 1741mgPotassium: 919mgFiber: 6gSugar: 4gVitamin A: 2309IUVitamin C: 39mgCalcium: 103mgIron: 3mg

* The nutritional values in this recipe are approximate and may differ slightly from the actual value.

Do you like this recipe?Please leave a review!

Clear soup with vegetables and pelmeni Russian style

Share on facebook
Share on pinterest
Share on odnoklassniki
Share on whatsapp
Share on telegram
Share on email
Scroll to Top